Light Version Chocolate Cinnamon Mayo Cake

Submitted by Simply Chris

"I got this recipe from a co-worker back in 1970. She brought this to a pot-luck, but didn't tell the men it was made with mayo for fear they wouldn't eat it. Well, it was a big hit and it still is! I've made modifications over the years, but it is still a really good and easy cake. I still haven't figured out a way to make the frosting without using real powdered sugar, tho."

 

• Ready In: 35mins
• Ingredients: 17
• Serves: 12-15

ingredients

• Cake

• 1⁄2 cup unsweetened cocoa
• 2 cups flour
• 1 cup whole wheat pastry flour
• 2 cups sugar substitute, like Splenda Blend
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 cup canola oil mayonnaise
• 1 cup water
• 1 cup strong coffee

• Frosting

• 2 cups powdered sugar
• 1⁄4 - 3⁄4 cup butter or 1/4-3/4 cup margarine, softened
• 1⁄4 cup unsweetened cocoa powder
• 4 -6 ounces low-fat cream cheese, block style, softened
• 1 teaspoon vanilla
• 1 teaspoon brewed coffee

directions

1. Pre-heat oven to 350.
2. Mix all ingredients in order given.
3. Pour into a greased and floured 13x9x2 pan.
4. Bake 30-35 minutes or until pick inserted in center comes out clean.
5. Let cool in pan placed on wire rack.
6. Cream sugar, cocoa, butter and cream cheese until smooth.
7. Add vanilla and coffee and whip until well blended.
8. Add more margarine & cream cheese if necessary to get spreadable consistency.
9. Leave cake in pan and spread frosting over top.

Reviews

[Annacia]

First of all, whats not to love about chocolate, cinnamon and coffee? From a diabetic point of view this is outstanding. I used regular Splenda (not the Baking Blend) so my cake is sugar free and the mayo is low fat and no cholesterol. I love the flavor and the really low fat, sugar free aspect. What I had a problem with is the working of the recipe. Make exactly as directed the batter was actually cookie dough. I started adding more liquids (coffee then water and then some skim milk). I didn't measure the liquids but I know that I added at least a 1/2 cup and possibly up to 2/3 cup before I got a cake batter that was pour-able. It could well be the added liquids that increased the volume but it didn't rise much (I used an 8x8 pan). I omitted the frosting and used some canned peached in juice that I thickened for a topping to keep it healthy.